Recipe by Hidden Valley®
"Spice up a weeknight meal with these quick and zesty chicken enchiladas."
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Hidden Valley® Original Ranch® Salad Dressing
1 (19 ounce) can
1 1/2 cups
shredded Mexican blend or Cheddar cheese, divided
shredded rotisserie chicken
diced green chiles, rinsed, drained
4 (10 inch)
flour tortillas, warmed
SOOOO GOOD! I thought that I had a can of red enchilada sauce in the pantry, but when I went to get it, I discovered that it was green, and decided to go w/ it...the results were wonderful! After topping the enchiladas w/ cheese I added some chopped green onion for some extra color and flavor. The filling was delicious, and these were a huge hit at dinner tonight. I will def be making these agian~YUM! Thanks for sharing. :)
These were excellent! I purchased rotisserie chicken at Costco. They have the best! Used light ranch & authentic Mexican cheese. It's called Chihuahua cheese. Perfect for quesadillas too. I followed recipe exactly except I used both corn & flour tortillas. Remember, to spray casserole dish with Pam & warm tortillas in microwave for a few seconds. The tortillas won't break & are easier to roll. My family enjoyed them. Looking forward to left overs for lunch. I can't wait to make again.
Pretty good! I made a double batch and the sauce was pretty thin. It didn't thicken up. If I make a double batch again, I would put it in two separate baking dishes, make it more spicy, and add more chiles.
These were great! I added a cup of frozen corn and a can of drained black beans as well. Delish and easy!
This was fantastic! Instead of using diced green chili's, I had green chili enchilada sauce and it worked great. Also, I didn't have rotisserie chicken, but some chicken breast, which I boiled in salt water.
First time making this I used spinach and jalapeño tortillas and doubled the stuffing for the enchiladas
This may not be quite a fair review, as I am the one that cooks but my husband is the one that eats meat (I'm a vegetarian) so I have to take his word for it on recipes! :) I have tried three other enchilada recipes from allrecipes, all of which had a white cream based sauce instead of the red canned enchilada sauce. Hes said this was a nice change; different. He said he really liked them, and could taste the ranch but it wasn't too much and seemed to go really well with the enchilada sauce. He went back for seconds so I know he really did like it, and it was very easy to make. I just boiled cubed chicken breasts with adobo seasoning for these.
This recipe turned out great - just what I was looking for! I used a can of red enchilada sauce in the bottom of the baking pan and poured a can of green chile sauce over the top of the enchiladas since that's what I had on hand and they were delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Chile Chicken Enchiladas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 418
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